Monday, March 12, 2012

Espresso Brownies

non-stick vegetable oil cooking spray
1/3 cup plus 2 T water
1/3 cup vegetable oil
2 large eggs
2 T plus 2 teaspoons espresso powder
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 T unsalted butter, room temperature
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines), OR,
8 ounces (2 sticks) butter, melted
2 cups sugar
4 eggs, beaten
1/2 cup unsweetened cocoa powder
1 T vanilla extract
1/3 cup all purpose flour
1/2 teaspoon salt
5 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
OR your favorite brownie recipe

Preparing the brownies:
Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with non-stick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix OR whisk together the melted butter, sugar, eggs, cocoa, and vanilla, stir in the flour and salt. Stir until well blended. Stir in the chocolate chips, chopped semisweet and bittersweet chocolates. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.


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